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Prep 15min
Total3hr20min
Servings6
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Ingredients
4
cups frozen southern-style hash brown potatoes
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup fresh or frozen whole kernel corn
1
cup frozen stir-fry bell peppers and onions, from 1-pound bag
2
cups shredded Colby-Monterey Jack cheese (8 ounces)
2
tablespoons chopped fresh cilantro
8
eggs
1 1/4
cups milk
1/2
teaspoon salt
1/4
teaspoon ground red pepper
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Steps
1
Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
2
Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
3
Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
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Serve this sassy southwestern dish with a variety of toppings, such as guacamole, salsa, sour cream, chopped fresh tomatoes or tomatillos and chopped fresh cilantro.
Serve this hearty breakfast bake with toast and fruit for a satisfying breakfast.
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Nutrition Facts
Serving Size:1 Serving
Calories
475
Calories from Fat
190
Total Fat
21 g
Saturated Fat
11 g
Cholesterol
325 mg
Sodium
760 mg
Potassium
910 mg
Total Carbohydrate
50 g
Dietary Fiber
6 g
Protein
27 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
18%
18%
Calcium
38%
38%
Iron
16%
16%
Exchanges:
3 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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